Mushroom Toast with Fried Egg and Truffle Balsamic Pearls
Mushroom Toast with Fried Eggs
Sticky Balsamic
2
25 minutes
10 minutes
All
Breakfast
This delicious mushroom toast features a medley of mixed mushrooms sautéed to perfection, served on crusty bread and topped with a perfectly fried egg. Finished with Sticky Balsamic Premium Truffle Pearls, this dish offers a rich umami flavor and a touch of elegance.
Ingredients
2 slices thick slices crusty bread (sourdough or country loaf)
300 g mixed mushrooms (cremini, shiitake, oyster), sliced/torn
2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp butter)
2 garlic cloves, finely sliced or minced
1 tsp fresh thyme leaves (or 1/2 tsp dried)
Salt and freshly cracked black pepper
1 tsp lemon juice (optional, to brighten)
2 eggs
Sticky Balsamic Premium Truffle Pearls
Directions
Toast or grill bread until crisp and golden.
Heat oil (and butter, if using) in a wide pan over medium-high heat. Add mushrooms in a single layer and cook 6–8 minutes, stirring occasionally, until browned and glossy.
Add garlic and thyme and cook 30–60 seconds until fragrant. Season well with salt and pepper. Add lemon juice if using.
In a separate pan, fry eggs to your liking (crispy lacy edges + runny yolk works best here). Season lightly.
Pile mushrooms onto toast, top each with a fried egg.
Spoon over Truffle Balsamic Pearls generously. If a little of the dark liquid clings to the pearls, let it drip naturally for extra gloss and flavour.